Copra edible is dried sections of the meat of the coconut, the kernel of the fruit of the coconut palm (Cocos nucifera). Copra is valued for the coconut oil extracted from it and for the resulting residue, coconut-oil cake, which is used mostly for livestock feed. copra.
Style : Dried ,
Taste : Sweet Oily,
Drying process : Sun drying,
Max. moisture : 5%-7%,
Fat content : Max 60%,
FFA as Lauric : Max 0.3%,
Insect Damage : Negative,
Mouldy : Negative,
Weight : 50kg,
Place of origin : Indonesia,
Type : Coconut,
Color : White Brown,
Size : 5-10cm
Packing: Bulk, 50kg/net bags.
Capability Supply : 500MT/month
Style : Dried , Taste : Sweet Oily, Drying process : Sun drying, Max. moisture : 5% max, Weight : 50, Place of origin : Indonesia, Type : Coconut, Color : White Brown, Size : Shape
Price of product ( USD price or FOB price) :
call to price
Product origin :
Lampung, Indonesia
Key Specifications/Special Features :
Color : White Brown, Size :6-11cm
Minimum Order Size and Packaging details :
Minimum Order : 24000 Kilogram, Packaging : Bulk, 50kg/mesh bag
Proceed by good manufacturing, double checking result, and right raw material selection is produce best quality edible copra for our customers. More than 135 ton total production in a month that supported by our plantation to keep the raw material supply available. With our years of experience, any detailed specification for edible copra can be requested.
Edible copra is produce by exposing it to the air and drying it to the sun or alternatively during rainy season the copra is produced by hot-air drying, an oven-like method using a small fire pit sheltered from rain by a roof. From these two methods a good edible white copra is produced
Having Made in the Form of Balls and cups , Edible copra has got world wide popularity. Edible copra is delectable and ensures high nutritional value . We have all the 3 kinds of varieties named as Hyderabad quality, Jodhpur Quality, and Rajapuri quality. We are also Supplying Pure Quality Milling Copra used for extracting coconut oil.
